Tuesday, March 8, 2011

I know some of you enjoy the occasional "What I Had for Breakfast" post, so here is the latest installment. I took a small, heavy, non-stick pan, and placed it on medium heat. I tossed in a teaspoon of butter, a few cubes of cheddar cheese, and two unbeaten eggs. I took a small rubber spatula and scrambled the mixture while it cooked. This technique makes for a very creamy mixture. Once it got to that custardy texture we all know and love, I spooned it over some toasted double-fiber, whole grain English muffins, and topped it with salt and cayenne. It was very good. Enjoy!

I have made custard eggs ever since I saw your video--thank you! Best eggs ever and with real eggy goodness, however my roommate thinks scrambled eggs cooked til a spongy solid death-like texture are what good scrambled eggs are supposed to be like. Question for clarification--can I presume the chunks of stiff whites noted in the egg picture are due to a pan a little bit too hot? I notice mine do that sometimes and not sure why because most times I get all yellow custard instead of mostly yellow custard with egg white solids. Wondered if an overly hot pan was my flaw?